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Journal Abstract Search

331 related items for PubMed ID: 20492282

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  • 2. Effect of Brine Acidification on Fermentation Microbiota, Chemistry, and Texture Quality of Cucumbers Fermented in Calcium or Sodium Chloride Brines.
    McMurtrie EK, Johanningsmeier SD, Breidt F, Price RE.
    J Food Sci; 2019 May; 84(5):1129-1137. PubMed ID: 30994935
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  • 4. Development of a model system for the study of spoilage associated secondary cucumber fermentation during long-term storage.
    Franco W, Pérez-Díaz IM.
    J Food Sci; 2012 Oct; 77(10):M586-92. PubMed ID: 22924596
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  • 5. Survival of Escherichia coli O157:H7 in cucumber fermentation brines.
    Breidt F, Caldwell JM.
    J Food Sci; 2011 Apr; 76(3):M198-203. PubMed ID: 21535844
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  • 6. Commercial Scale Cucumber Fermentations Brined with Calcium Chloride Instead of Sodium Chloride.
    Pérez-Díaz IM, McFeeters RF, Moeller L, Johanningsmeier SD, Hayes J, Fornea DS, Rosenberg L, Gilbert C, Custis N, Beene K, Bass D.
    J Food Sci; 2015 Dec; 80(12):M2827-36. PubMed ID: 26512798
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  • 8. Growth of ɣ-Proteobacteria in Low Salt Cucumber Fermentation Is Prevented by Lactobacilli and the Cover Brine Ingredients.
    Rothwell MAR, Zhai Y, Pagán-Medina CG, Pérez-Díaz IM.
    Microbiol Spectr; 2022 Jun 29; 10(3):e0103121. PubMed ID: 35543556
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  • 9. Fermentation Cover Brine Reformulation for Cucumber Processing with Low Salt to Reduce Bloater Defect.
    Zhai Y, Pérez-Díaz IM.
    J Food Sci; 2017 Dec 29; 82(12):2987-2996. PubMed ID: 29125622
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  • 11. Modulation of the bacterial population in commercial cucumber fermentations by brining salt type.
    Pérez-Díaz IM, Dickey AN, Fitria R, Ravishankar N, Hayes J, Campbell K, Arritt F.
    J Appl Microbiol; 2020 Jun 29; 128(6):1678-1693. PubMed ID: 31997433
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  • 12. Time Evolution of Microbial Composition and Metabolic Profile for Biogenic Amines and Free Amino Acids in a Model Cucumber Fermentation System Brined with 0.5% to 5.0% Sodium Chloride.
    Świder O, Wójcicki M, Bujak M, Juszczuk-Kubiak E, Szczepańska M, Roszko MŁ.
    Molecules; 2021 Sep 24; 26(19):. PubMed ID: 34641340
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  • 13. Consumer Acceptability of Cucumber Pickles Produced by Fermentation in Calcium Chloride Brine for Reduced Environmental Impact.
    Wilson EM, Johanningsmeier SD, Osborne JA.
    J Food Sci; 2015 Jun 24; 80(6):S1360-7. PubMed ID: 25981784
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  • 16. Preparation of a Lactobacillus plantarum starter culture for cucumber fermentations that can meet kosher guidelines.
    Pérez-Díaz IM, McFeeters RF.
    J Food Sci; 2011 Mar 24; 76(2):M120-3. PubMed ID: 21535774
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  • 18. Influence of microbial growth on the redox potential of fermented cucumbers.
    Olsen MJ, Pérez-Díaz IM.
    J Food Sci; 2009 Mar 24; 74(4):M149-53. PubMed ID: 19490331
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